Grass-fed beef is perfect for jerky. Naturally lean, the rich mineral flavor of the beef shines through. I made two kinds of jerky, one with smoked salt, maple and mustard, the other with dark soy and garlic chili paste.
Although I eat a vegetarian diet more often than not, beef jerky is something that deeply appeals to me and satisfies my inner pioneer. Making beef jerky brings Pa Ingalls and his smokehouse right into my kitchen.